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Kung Pao chicken

"I'm a longtime GT subscriber and fan. My fiance is obsessed with the Kung Pao chicken from Mr Wong in Sydney. He keeps trying to replicate it every time he goes near the kitchen. The results haven't been too bad, but he isn't happy with them, which means further experimentation. Would you please ask for the recipe so we can move on to something else?" Jules Clancy, Cooma, NSW REQUEST A RECIPE To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email fareexchange@bauer-media.com.au. Please include the restaurant's name and address or business card, as well as your name and address.

Summer sides

Go beyond the usual big green salad with our collection of summer sides including a minty potato and pea salad, barbecued corn with chipotle salt and sour cream, coleslaw with buttermilk, lemon mayonnaise and smoked almonds, and many more options for summer entertaining.

Pineapple and mint slushie


You'll need

1 pineapple, peeled, cored and cut into 5cm pieces ½ cup (loosely packed) mint leaves To serve: lime wedges

Method

  • 01
  • Place pineapple pieces in a single layer on a baking paper-lined tray and freeze for 3 hours or until just frozen. Transfer to a food processor, add mint and process until smooth. Serve immediately with lime wedges to the side.

Note The puréed mixture can be frozen until ready to use. To serve, use a fork to flake into crystals for a more granita-like texture.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jan 2007

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